Creamy Salmon Baked Omelet Brunch Recipes

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SMOKED SALMON AND CREAM CHEESE OMELET



Smoked Salmon and Cream Cheese Omelet image

Make and share this Smoked Salmon and Cream Cheese Omelet recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 teaspoons butter or 4 teaspoons margarine
8 eggs, beaten
1/2 cup soft chive & onion cream cheese
1 cup flaked smoked salmon
chopped fresh chives, if desired

Steps:

  • Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
  • Pour half of the beaten eggs (about 1 cup) into pan.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
  • Avoid constant stirring.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
  • Tilt skillet and slip pancake turner under omelet to loosen.
  • Remove from heat.
  • Fold omelet in half; let stand 2 minutes.
  • Repeat with remaining ingredients.
  • Cut each omelet crosswise in half to serve; sprinkle with chives.

OMELET WITH SALMON & CREAM CHEESE RECIPE BY TASTY



Omelet With Salmon & Cream Cheese Recipe by Tasty image

Here's what you need: smoked salmon, medium eggs, cream cheese, fresh chives, whole milk, butter, salt and pepper

Provided by Shannah Van der Wal

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 7

¼ cup smoked salmon
4 medium eggs
½ cup cream cheese, softened
1 handful fresh chives, finely-diced
1 splash whole milk
1 butter, knob
salt and pepper, to taste

Steps:

  • Crack the eggs in a bowl and whisk them together with a splash of milk. In a separate bowl, mix chives with cream cheese, add ground pepper to taste, and combine. Set aside remaining leftover chives for garnish.
  • Heat up your frying pan with a knob of butter over medium heat. Once the butter has fully melted, pour half of the egg mixture into the pan. Slightly whisk the egg in the pan until it starts to set so that it cooks more evenly.
  • Once the egg mixture has set, flip the omelet and cook the other side until it is slightly golden brown.
  • Once the omelet is cooked, fold it in the pan, then transfer to a plate.
  • Repeat the process for the second omelet.
  • Grind some salt & pepper over the omelets and top the omelets with small pieces of the smoked salmon. Then place a scoop of cream cheese on top of the smoked salmon. Finish the dish off by sprinkling the remaining diced chives over the omelet.
  • Serve.

SALMON AND CREAM CHEESE OMELET



Salmon and Cream Cheese Omelet image

Omelets make a quick supper! Serve with biscuits and a salad or fresh fruit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

4 teaspoons butter or margarine
8 eggs, beaten
1/2 cup soft cream cheese with chives and onion
1 cup flaked smoked salmon
Chopped fresh chives, if desired

Steps:

  • In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
  • Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and slip spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
  • Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.

Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 460 mg, Fiber 0 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

FRESH SALMON OMELET



Fresh Salmon Omelet image

Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 salmon fillet (1 inch thick, about 10 ounces)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons butter, divided
6 eggs
1/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 medium tomato, optional
1/4 medium green pepper, optional

Steps:

  • Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

Nutrition Facts :

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